Lemon Ricotta Pancakes

  • Servings : 3-4
  • Prep Time : 5m
  • Cook Time : 15m
  • Ready In : 20m

This recipe is adapted from a great Bobby Flay recipe. I made it a bit healthier. They are so delicious!!


  • 3/4 cup whole wheat white flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 tsp. ground nutmeg
  • 1 c. ricotta cheese
  • 2 eggs, organic-cage free
  • 2/3 c. organic 2% milk
  • 1 meyer lemon, zested and juiced
  • 1/2 tsp. vanilla
  • 2 T. 100% pure maple syrup
  • safflower oil and butter, for griddle


Step 1

Preheat a nonstick griddle. Sift together flour, baking powder, baking soda, salt and nutmeg in a small bowl.

Step 2

Whisk together the cheese, eggs, milk, lemon juice and zest and syrup in a large bowl. Whisk the flour mixture into the wet ingredients until just combined.

Step 3

Brush the hot griddle with oil and butter. For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains.

Step 4

Top with butter and 100% pure maple syrup or fruit and serve.

Recipe Type:

Recipe Comments

Post A Comment

You must be logged in to post a comment.